Citrus Semolina Pudding

…Yet another recipe using cumquats 🙂

This one was very interesting. I’ve heard of using semolina in cakes, as a sort-of substitute for flour, but this recipe uses it as a thickener, like oats. It’s very easy, the only annoying thing being that it took a long time. But that was more due to the volume of pudding than the recipe itself.

I really wanted to use up as many cumquats as possible, so I multiplied the recipe by 8 – this produced about 4L of pudding.

Also, the recipe didn’t mention any sugar, but when I tried the pudding, it was extremely sour and bitter. I added about 3 cups of sugar, I think, but I didn’t measure – add according to taste.

Cold, the pudding texture was like crème caramel, only firmer and not as silky. Warm, it was like porridge, with really fine oats.

Citrus Semolina Pudding

  • Servings: 4L
  • Difficulty: very easy
  • Print

Recipe from Scandi Foodie

Ingredients – makes 4L
2L milk
2L water
360g semolina
3 Tbs vanilla extract
1/2 tsp cardamom
2 tsp cumquat zest
1 cup cumquat juice
3 cups brown sugar

Bring the milk and water to a boil in a large pot on the stove.
Add the semolina, while whisking.
Simmer for half an hour, stirring occasionally, until the pudding has thickened to a porridge consistency.
Remove from the heat and add vanilla, cardamom, zest and juice.
Add the sugar to taste.
Serve warm, or cold.

Some of you have voted that you don’t know what semolina is.

Semolina is a sort of wheat flour, but with much larger and coarser grains. It can be used in cakes, porridge, as thickening for custard or puddings, and other things.


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